Old Fashioned Coleslaw With Vinegar Food

THE BEST VINEGAR COLESLAW

The Best Vinegar Coleslaw image

We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.

Provided by Food Network Kitchen

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 cup distilled white vinegar
1 tablespoon kosher salt, plus more if needed
2 teaspoons sugar
3/4 teaspoon celery salt
1/2 teaspoon freshly ground black pepper, plus more if needed
1 clove garlic, finely grated
1/2 head green cabbage, cored and very thinly sliced
1/2 head red cabbage, cored and very thinly sliced
4 large carrots, peeled and shredded on the large holes of a box grater
1/4 cup extra-virgin olive oil

Steps:

Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.

OLD-FASHIONED COLESLAW

Old-Fashioned Coleslaw image

My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe. -Joyce LeMonds, Castle Rock, Washington

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 cups shredded cabbage
2 tablespoons finely chopped green pepper
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped onion
1/4 cup mayonnaise
1 tablespoon sugar
1 tablespoon white wine vinegar
1 tablespoon evaporated milk
1/4 teaspoon salt
1/8 teaspoon dill weed
1/8 teaspoon paprika
Dash pepper

Steps:

In a bowl, combine the cabbage, peppers and onion. In a small bowl, combine the mayonnaise, sugar, vinegar, milk, salt, dill, paprika and pepper. Add to cabbage mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 263 calories, Fat 23g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 466mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 2g protein.

OLD FASHIONED COLESLAW WITH VINEGAR

Old Fashioned Coleslaw with Vinegar image

This Old Fashioned Coleslaw recipe will change the way you thought coleslaw could be made. Serve this vinegar-based coleslaw as a side dish at your next potluck or picnic!

Provided by Ashley Leonard

Categories Salad Side Dish

Time P1DT10m

Number Of Ingredients 8

Ingredients

2 14 oz. bags coleslaw mix (w/ cabbage & carrots)
1 green pepper (diced small)
1 small white or yellow onion (sliced thin)
1/2 cup vegetable or canola oil
1/2 cup apple cider vinegar
1/3 cup white sugar
1 tsp. salt
1/4 tsp. black pepper

Steps:

Place coleslaw mix, green pepper and onion in a mixing bowl.
In a saucepan bring oil, vinegar, sugar, salt & pepper to a rolling boil. Immediately pour mixture over the coleslaw and mix thoroughly.
Once cooled, cover and refrigerate for at least 24 hours before serving. Coleslaw can be stored for up to 5 days in the fridge.

OLD FASHIONED COLESLAW WITH VINEGAR

Old Fashioned Coleslaw with Vinegar image

A vinegar-based slaw recipe made with diced cabbage, carrots, green peppers and chopped pickles.

Provided by Amee

Categories Side Dish

Time 10m

Number Of Ingredients 11

Ingredients

16 oz diced green cabbage
2 large carrots (peeled and shredded)
1/4 cup dill pickles (chopped)
1/2 cup finely diced green peppers
1/4 cup red wine vinegar
2 tbsp apple cider vinegar
2 tbsp olive oil mayo blend orPaleo mayonnaise
2 tbsp olive oil
2 1/2 tbsp raw turbinado sugar
1 tsp salt
1/2 tsp pepper

Steps:

In a shaker jar, add vinegars, mayo, oil, sugar, salt and pepper
Shake until blended and sugar is dissolved
Mix cabbage, carrots, pickles and green peppers together in a large bowl.
Pour dressing over mixture and toss to coat
Cover and chill until ready to serve

Nutrition Facts : Calories 94 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

OLD FASHIONED COLESLAW

Old Fashioned Coleslaw image

This reminds me of how my Grandmother made her coleslaw. It is refreshing and last a long time in the fridge as there is no mayo in this. It will last up to two weeks when you drain the liquid from it.

Provided by Polly W

Categories Vegetable

Time 2m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium head cabbage, shredded
1 small purple cabbage, shredded
1 large red onion, diced
1 cup carrot, grated
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 tablespoon dry mustard
fresh ground pepper

Steps:

Mix cabbage, carrots,onion and celery in large bowl.
Sprinkle with sugar and mix well.
In small sauce pan, add vinegar, oil, salt, pepper and dry mustard.
Bring to boil and pour hot dressing over cabbage mixture and mix well.
Pour into large bowl with lid and refrigerate.
This is best made at least one day ahead.
Drain juice if not used within 24 hours before serving.

Nutrition Facts : Calories 472.5, Fat 28.2, SaturatedFat 3.6, Sodium 466.5, Carbohydrate 54.4, Fiber 6.8, Sugar 44.9, Protein 4.5

SUSAN'S VINAIGRETTE COLESLAW

Susan's Vinaigrette Coleslaw image

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Provided by SusieQ

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

Ingredients

3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce
4 cups shredded green cabbage
2 carrots, shredded

Steps:

Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g

KITTENCAL'S MARINATED OIL AND VINEGAR COLESLAW

Kittencal's Marinated Oil and Vinegar Coleslaw image

I make this quite often for BBQ parties and everyone loves it! plan ahead, this salad must be prepared a day ahead and left in the fridge overnight to blend the flavors, it will take on a completely different flavor --- I have even added in lightly blanched broccoli and/or cauliflower florets to the veggies, feel free to add in whatever you want to --- remember to add in the white sugar to suit taste if you prefer a sweeter coleslaw adjust the sugar amount, I have added up to about 1 cup, taste the dressing before adding to the salad if you think it needs more sugar then add it into the dressing before mixing into the slaw just make certain to whisk very well so that the sugar is mixed in completely.

Provided by Kittencalrecipezazz

Categories Vegetable

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 large cabbage (shredded or finely chopped)
1 small green bell pepper, sliced
2 green onions, chopped (or use sweet onion)
2 large carrots, peeled and shredded (hand-squeeze excess moisture out)
3/4 cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 1/2 teaspoons celery seeds
2 -3 tablespoons prepared mustard
1/2-1 teaspoon garlic powder (optional)
2/3 cup vegetable oil
1/2 cup white sugar (can add up to 3/4 cup)
black pepper (optional)

Steps:

In a large bowl, mix the vegetables together.
Mix first 6 dressing ingredients together in a small saucepan; bring to a boil.
Remove from heat then immediately add in the oil and white sugar; mix to combine until the sugar is completely dissolved, then pour the hot mixture over the veggies.
Allow to sit out at room temperature for 1 hour stirring occasionally with a spoon.
Cover and refrigerate for 24 hours stirring occasionally, I just keep a spoon in the bowl and just mix every time I open the fridge.
Season with freshly ground black pepper (if desired) before serving.

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